ANTIOXIDANT PROPERTIES OF THE BESTSELLING SLOVAK RED WINES
Antioxidants are specific substances that oxidize themselves and in this way they protect other sensitive bioactive food components against destruction. At the same time they restrict the activity of free radicals and change them to less active forms. Large group of antioxidants are polyphenols, whi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2012-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2012/01/Bajcan1.pdf |